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Sara Dobson has some delicious treats lined up for Christmas, including two exceptional recipes contributed by Frogsiders readers, Merelina Ponsonby and Roger Dunger.

Great Party Food For Christmas!

Very much against my wishes, it is the time to start thinking about that time of year, which is capable of triggering yet another a nervous breakdown!  Yes, you have got it in one, Christmas.

 

I had thought of escaping to sunnier climes, ably aided and abetted by my other half..  Unfortunately, we had not reckoned with the sheer persistence of the younger generation.  Never a one for subtlety, my son and heir, told me that if I tried to escape from the shackles of the Christmas festivities, my three adorable granddaughters would be severely traumatised and need years of counselling.  It would appear that our house is the only one with a suitable runway for Santa to land his sleigh. The fact that we have closed in fire, not an open chimney- breast, was conveniently overlooked.

 

What can have possessed me to tell them that Fred our garden gnome knew Rudolph? My 5 year-old grand- daughter pointed out that Fred, whilst bilingual, is not Dr Doolittle, and therefore cannot speak Reindeer.  Still I managed to reassure her by saying that our cats can speak a distantly related dialect or patois!

 

So, hoist on my own petard, I am offering a couple of ideas for helping you to start the Christmas preparations without resorting to Prozac. Last year, I did try buying all the items ready made, from a well-known store but forgot to remove the wrapping on the Christmas pudding in time, plus it didn’t contain any £1 coins. Have you noticed that a 5p coin is not greeted with the same cries of rapture, as in days of yore?

 

MINCEMEAT ( suitable for vegetarians!)

 

I have used this recipe for years now, as it does not contain, suet and is therefore much less stodgy.  It will keep for one week in the fridge in a sealed container. You can also freeze it and then defrost it at room temperature overnight , when needed.

 

1 lemon

250g of mixed sultanas and raisins*

125g currants**125g dried, ready to eat pears

125g dried, ready to eat apricots

1.25ml or ¼ tsp mixed spice

100g soft light brown sugar

100ml brandy***

200g crisp eating apples

125g seedless white grapes

 

* The extra plump ones are well worth the cost

** If you cannot get currants, just use extra raisins and sultanas

*** Do not risk your partner’s wrath by using their 20-year-old Calvados!!

METHOD

1. Chop the dried pears and apricots into small dice and put into a large bowl with the whole raisins, currants and sultanas.  

2. Finely grate the rind of the lemon and squeeze the juice and add to the fruit.

3. Add the mixed spice and brown sugar and brandy and stir in.

4. Peel and chop the apples into small dice, stir into the mixture.

5. Halve the grapes, stir into the mixture.

 

Transfer into a well -sealed container and store in the ‘fridge for 24 hours.

 

MINCEMEAT TART

1 x Quantity of the mincemeat

200g made marzipan (white)

1 packet of Pâté sablé  

(Or, you may make your own!)

1 Beaten egg

Castor sugar for sprinkling over tart

 

METHOD

Pre heat oven to Gas 6 /400°F / 200°C/ 180°C fan assisted

 

Use a 23cm tart tin, or a loose base cake tin and line the base with greaseproof paper.

 

1. Line the tin with the pastry, prick the base all over with a fork and cover with greaseproof paper and baking beans. Make sure the paper covers the edges to stop the edge of the pastry getting burnt.  Bake it in the oven for about 15 minutes. Take the tin out, remove the paper and beans and return to the oven for another 5 minutes. Remove again and brush the base with beaten egg and bake for another 2 minutes to seal it.

2. Drain the mincemeat and add 50g of the marzipan chopped into tiny dice.

Spoon the mixture into the lined flan dish.

Roll out the remaining marzipan thinly and cut into strips and lay it in a lattice- work pattern over the fruit. Brush with beaten egg.  Sprinkle with castor sugar if wished.

3. Bake in the oven for about 15 minutes until the marzipan is golden brown.

 

TO FREEZE – cool and wrap the tart, in the tin, in cling film and put in the freezer. Freeze the juice separately.

TO USE: Unwrap and cook from frozen for about 30 –40 minutes in the oven at the above heat. You can also defrost over night and then reheat for about 10 to 15 minutes at the above temperature. If it looks like browning too much, cover with tinfoil.

 

NB For baking beans you can substitute the large dried haricot beans available in the supermarkets.  

 

Merelina’s Christmas Cake

 

This cake has no added sugar and no fat! I have been making it now for about 14 years.(Nearer Christmas LeClerc has loose dried fruits, so you can weigh  the ingredients for yourself in  the shop.

 

LIST 1

5oz  125g   Raisins

8oz  200g  Sultanas

4oz  100g  Crystallised Pineapple chopped not too small.

8oz  200g   Glacé Cherries, some chopped, some whole.

8oz  200g   Candied Peel. Chopped.

2oz  50g   Flaked Almonds

2oz  50g  Hazelnuts

4oz 100g  Walnuts.

4oz 100g  Pecan nuts

8oz  Jar   Stem Ginger. Sliced plus its syrup.

1 x heaped teaspoon Quatre epices or mixed spice.

1 x heaped teaspoon Cinnamon

½ teaspoon   Vanilla or Lemon or Almond Essence

A Bottle of Brandy or Rum

 

LIST 2

4 large eggs.

1 teaspoon      Baking Powder.

6oz  150g   Plain Flour or Corn flour which makes for a lighter mix.

 

Method.  

 

Several days before you bake (I allow a week) throw the ingredients from List 1 into large bowl and pour over the booze.

Keep well covered not to lose the booze, stir daily.

Finally lightly beat the eggs and stir into the mix with the flour and baking powder from List 2. Stir well.

 

Preheat the oven to 300°F/150°C/ Fan assisted 130°C/Gas Mark 2.  Ensure the oven is not any hotter.

Line an 8” square cake or loaf tin with greased or non-stick silicone paper.

Bake for around 2 hours. It may take longer! Protect the top of the cake with foil if it is getting too brown.

Pierce the middle of the cake with a knife. If it comes out clean the cake is cooked. When cooled, turn out onto a rack.

When quite cold, hide the cake, if you want any left for Christmas, in a sealed container somewhere safe.

As the booze does not evaporate it is wise not to drive after eating a slice!!!

Many thanks to Merelina Ponsonby for the Christmas Cake recipe below.

Roger Dunger’s Seriously Adult Ice Cream

 

WARNING.  This recipe has been X-rated, for consumption by adults only .  Please click here only if you are over 18 and in good general health.  The publishers take no responsibility for any consequences

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